1. In a pot, heat butter and brown chicken. Remove from pot and set aside.

        2. Saute 3 large diced onions in the same pot until fragrant.

        3. Add 4 tbsp sweet Hungarian paprika, salt and pepper to taste. Cook until paprika turns brown.

        4. Return the chicken to the pot and cover with water. Cook over low heat for 30 minutes. Remove the chicken again and set aside.

        5. In a bowl mix ½ cup sour cream and ½ cup whipping cream.

        6. Add 3 tbsp all-purpose flour. Stir until smooth.

        7. Pour into the pot with the paprikash sauce, stirring to avoid lumps.

        8. Re-add the chicken to the pot.